Chocolate Mousse Cake
I have many recipes for chocolate cakes and have chosen this one because, unlike most, it has neither the filling nor the icing, which make more of a ' leau-type cake than a pudding. This one doesn't need embellishments and has a wonderful soft, moist centre that is like a fudgy chocolate mousse. A raspberry sauce, made by sieving fresh or thawed frozen raspberries and sweetened to taste, does go very well with it, though. The finely grated rind of 2 small oranges, or 1-2 tablespoons brandy, whisky or rum, or about 11/2 tablespoons coffee granules, or about 3 tablespoons creme de menthe or coffee liqueur can be added to flavour the cake.
INGREDIENTS:
COCOA POWDER,
FOR SPRINKLING
75 6/6 OZ PLAIN CHOCOLATE, CHOPPED
75 6/6 OZ UNSALTED BUTTER,
DICED
175 G/6 OZ CASTER SUGAR
5 EGGS, SIZE 2, SEPARATED FEW DROPS VANILLA ESSENCE
55 G/2 OZ PLAIN FLOUR
85 G/3 OZ GROUND HAZELNUTS
OR WALNUTS
DIRECTIONS:
Set the oven to 180°C/350°F/Gas 4. Butter a 20 cm/8 inch round cake tin and sprinkle the inside with cocoa powder.
Place the chocolate in a heatproof mixing bowl placed over a saucepan of hot, but not, boiling, water and leave until melted. Slowly stir in the butter until evenly combined, then remove the howl from the heat, and stir in half of the sugar. Allow to cool slightly, then gradually beat. in the egg yolks and vanilla essence. Stir in the flour and ground hazelnuts or walnuts.
In a separate clean, dry bowl, whisk the egg whites until soft peaks form, then gradually whisk in the remaining sugar, whisking well after each addition, until the mixture is stiff and shiny. Using a large metal spoon, gently fold into the chocolate mixture in batches. Spoon into the cake tin and bake for about 40 minutes; the cake should he moist in the middle.
Leave the cake to cool in the tin for about I() minutes before turning onto a wire rack to cool completely.
